Apple Juice Brined Jerk Pork Tenderloin with Apple Butter Gravy and a Potato, Apple, and Brussels Sprout Hash

I am a big Robert Irvine fan and, as such, was THRILLED to see he has a mystery box contest going where one lucky winner will receive a limited edition chef's jacket that has been signed by him!

People, I am on a mission because I want a jacket!

The box ingredients this week are: Pork Tenderloin, Apples, and Brussels Sprouts. This is what I came up with!

Apple Juice Brined Pork Tenderloin with Apple Butter Gravy and a Potato, Brussel Sprout, and Apple Hash. 

Pork Tenderloin 
Click here for the printable recipe

Brine Ingredients

• 4 cups water
• 2 cups apple juice
• 1/2 cup kosher salt
• 1/2 cup dark Brown Sugar
• 2 Bay leaves  
• 1/2 tsp Herbes de Provence or Thyme  

Jerk Rub

• 2 teaspoons brown sugar
• 2 teaspoons garlic powder
• 2 teaspoons onion salt
• 2 teaspoons Chinese 5 Spice powder
• 1 teaspoon  dried hot chili flakes
• 1 teaspoon smoked paprika
• 1 teaspoon ground black pepper
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/2 teaspoon dried thyme or Herbs de Provence
• 1/2 teaspoon ground cinnamon

Mix together and store in an airtight container.

Directions

1. Combine the brown sugar and salt in the water and bring to a boil. Stir until dissolved and then add the rest of the brine ingredients. Lower heat and simmer for about 5 minutes. Turn off the heat and allow to cool completely.
2. Trim the silver skin off the tenderloin. Add the tenderloin to a large Ziplock or resealable plastic container. Pour brine over all and seal. 
3. Leave in the brine for 2-3 hours. Remove, rinse well, pat dry, and rub both sides with about a tbsp of the jerk rub until everything is well covered. 
4. Roast in a 350 oven on roasting rack  for about 30-45 minutes or until the tenderloin reaches an internal temperature of 145 for medium or 165 for well done. 
5. Let rest 10 minutes before slicing. 
6. Serve drizzled with Apple Butter Gravy

Apple Butter Gravy

• 1/2 cup apple juice
• 2 Granny Smith apples, peeled and diced 
• 1/2 tsp cinnamon
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp cumin
• 1/4 tsp paprika
• 1/4 tsp nutmeg
• 1 tbsp brown sugar
• 1 tbsp rice wine vinegar
• 1/4 cup butter

Bring all of the ingredients to a boil in a small pot and simmer until the apples are soft. Add the butter and simmer just until it melts. Remove from heat and using an immersion blender, blend until smooth. Return to heat and keep warm until ready to serve. Serve drizzled over the sliced pork tenderloin.

Potato, Brussels Sprout, and Apple Hash

• 4 medium potatoes, peeled and cubed
• 15 Brussels sprouts, halved
• 1/4 cup extra virgin olive oil
• juice of 1/2 lemon
• 1 clove minced garlic
• 1/2 tsp Herbes de Provence or thyme
• 1/4 cup butter
• 2 granny smith apples, peeled and cubed
• 1 large white onion, chopped

Directions

1. Cook the potatoes and brussels sprouts in boiling water 4-6 minutes until just barely tender
2. Mix the lemon juice, olive oil, garlic, and Herbes de Provence together,
3. Drain the potatoes and Brussels Sprouts and toss while still warm in the lemon juice mixture. Set aside and refrigerate at least an hour. 
4. Saute the apple, onion, potatoes and Brussels sprouts in butter in a large non stick pan over medium high heat turning often until the onions are golden and caramelized and the sprouts have begun to brown.

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